The difference between store-bought queso dip and fresh cheese dip is a radical one. That’s not to discount the comforting predictability of the jarred stuff, but rather, to note that the latter is a far more refined relative of the former. Fortunately, and perhaps surprisingly, making queso from scratch is far from complicated.
From QUESO!, a new cookbook by writer Lisa Fain, comes a recipe for Austin diner-style queso — the type of dip best consumed late at night and surrounded by friends. An emulsion of brick (read: processed Velveeta or Kraft-esque) cheese and spices, it’s a riff on the pico- and guac-topped version served at celebrated 24-hour eatery Magnolia Cafe in Austin, Texas. Fain lists the addition of black beans (for the restaurant’s signature Mag Mud–style queso) as optional, but true aficionados know better than to omit it.
Austin Diner-Style Queso
Makes 6–8 servings
Ingredients:
2 tablespoons unsalted butter
1/4 cup diced yellow onion
4 jalapeños, seeded and finely diced
2 cloves garlic, minced
2 Anaheim chiles, charred, peeled, seeded and finely diced
2 tablespoons cornstarch
1 cup whole milk
1 cup water
1 pound white or yellow American cheese, shredded
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup cooked black beans (optional)
Guacamole (for topping)
Pico de gallo (for topping)
Tortilla chips (for serving)
Preparation:
1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and jalapeños and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and Anaheim peppers and cook for 30 seconds longer.
